Almond, mandarin and lemon sponge cake. Gluten free recipe

I never forgive breakfast, I am one of those people who always gets up with an appetite and I really enjoy the first meal of the day. I usually vary options, and there are times when I crave a good cake of those of a lifetime to dip in coffee with milk. This gluten-free almond, tangerine and lemon sponge cake is perfect to start the day when we feel like something sweet, with a tender and very aromatic crumb.

Ground almond doughs are very typical in traditional recipes. From the tart of Santiago to the Mallorcan gató, they have that homely aroma so rich that I like to flavor with citrus, to give it a fresh touch. In this recipe we also need a little cornstarch to lighten the dough, although it could only be done with almonds.


For 8 people
  • Egg L 6
  • Sugar 175 g
  • Lemon zest 1
  • Tangerine zest 1
  • Ground almonds 180 g
  • Cornstarch 60 g
  • Salt a good pinch
  • Icing sugar to decorate

How to make an almond, tangerine and lemon cake

Difficulty: medium
  • Total time 55 m
  • Elaboration 20 m
  • Cooking 35 m

Preheat the oven to 180ºC and prepare the mold, better if it is removable, greasing it with oil or butter. Separate the yolks from the whites of the eggs and reserve these separately. Mix in another container, with some rods, the ground almond with the cornstarch.

Add to the yolks the sugar and the lemon and tangerine zest, trying not to add the white part of the fruit so that it does not become bitter. Beat very well with a whisk until it turns into a thick, pale and homogeneous cream. Add the ground almond and cornstarch. Mix gently.

Add the salt to the whites and beat with the mixer until they are assembled until stiff. Gradually incorporate them into the yolk dough, with smooth and enveloping movements. Fill the mold and bake for about 30-35 minutes, or until the center with a toothpick comes out clean. Wait a bit before unmolding and let cool on a rack. Decorate with icing sugar.

With what to accompany the cake

The almond, tangerine and lemon sponge cake is ideal for breakfast and snacks, with coffee, milk or thick chocolate. It is also a good dough to use as a cake base, and can be prepared individually as cupcakes or small cupcakes.

none:  Desserts Meats And Birds Vegetables And Legumes 

Interesting Articles